| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 502 |
| Fat | 35.6g |
| Saturates | 12.3g |
| Protein | 5.4g |
| Carbs | 42.6g |
| Sugars | 1.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Snip off a 1cm corner from the potato kit packet, reserving the aioli mayonnaise, crispy onions and parsley. Microwave the potatoes for 5 minutes. Place the partially cooked potatoes in a roasting dish and drizzle with the sunflower oil. Season with salt and roast the potatoes for approx. 10 minutes.
Remove the dish from the oven. Using a fork, gently press down on each potato to flatten each one slightly. Return to the oven for 5-10 minutes.
Meanwhile, chop the herbs (reserving some for serving) and stir into the tzatziki.
Once the potatoes are crispy and golden, remove them from the oven. Spread the aioli on a serving platter, top with the potatoes, dollops of tzatziki, extra herbs and crispy onions.
Serve immediately.
